Different types of Biryani Recipes

Introduction

I have heard about so many different types of Biryanies. Most prominent Biryani types are :

Simple Biryani

Hyderabadi Biryani

Lucknowi / Awadhi Biryani

Before I never knew what is the difference between all of these types of Biryanies but since than I have started taking interest in cooking different cuisine and the flavors of all the spices, I understood the difference. In India every state or region has its different specialty in food therefore using of different spices in their food recipes also depends upon the particular region.

However some people does not understand the difference but Biryani lovers can easily differentiate the taste of each region. Here, I will present few different types of Biryani Recipes. Before presenting recipes I will give a brief details about history of Biryani .

History of Biryani

Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a 'Nawab of Arcot' to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.

Besides the historical facts, the story gets little fuzzy with legends.

One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani.

Biryanis from India

Which style of Biryani you like most

Simple Chicken Biryani

This biryani is very easy to make. No special spices are required to cook simple biryani. You can prepare this recipe with readily available spices. This type of Biryani does not take long time in cooking.

Recipe of Simple Chicken Biryani

Simple Chicken Biryani

Cook Time

Prep time: 10 min

Cook time: 35 min

Ready in: 45 min

Yields: Serves 2 people

Ingredients

3 tbl spoon Cooking oil

1 Cinamon Stick

1 Bay leaf

4 Green cardimom

4 Cloves

1 tsp Cummin seeds

2 medium size Onion (Sliced)

4 Green chilies

1 tsp Turmeric powder

1 tbs Ginger & garlic paste

Salt to taste

1 tsp Red chili powder

600 gm Boneless Chicken

1 cup Yogurt

1 1/2 Cup Boiled Basmati Rice

2 Onion (Fried and dried)

Coriander Leaves

Mint Leaves

Garam Masala Powder

Saffron

1/2 cup Milk

Method

Heat 3 table spoon cooking oil in a deep pan then add cinnamon stick, bay leaf, cloves, green cardamoms and Cumin Seeds in it and stir for few second.

Add chopped onion and stir until it become light golden then add green chilies.

Add boiled Rice and spread Coriander and mint leaves. Sprinkle some strands of saffron. Now pour half cup of milk and and put remaining fried onion on it. Cover the pot and cook on low heat for about 10 minutes .

Mix it well and serve in dish and garnish with boil eggs.

Hyderabadi Biryani

Hyderabadi Biyani is one of the most basic and popular biryani of the subcontinent. In Hyderabadi Biryani firstlt meat is marinated with all the spices and the cooked and steamed with the half cooked rice.